LIME-SOY BROILED SALMON

I have been making, and loving, Ina Garten’s Asian Grilled Salmon for years. With only four ingredients for the marinade, and grilled, it just couldn’t be simpler. Then I came across this Bon Appetit recipe. With only a few more ingredients, broiling the salmon in your oven to avoid the nasty cold weather outside, and on your table inside 15 minutes (not counting the marinating time-which you can skip if you don’t have the time because it will still taste amazing), it has become a new favourite and is perfect for a weeknight dinner. I urge you not to omit the red chiles, they add only a smidgen of spiciness which balances beautifully with the mild sweetness from the honey. I like to add the zest of the lime as well as the juice just to brighten the flavours a little more. I added fresh ginger because any Asian-ish marinade is better with ginger, at least I think so. Bon Appetit’s recipe calls for leaving the scallions whole and cooking them with the salmon, I prefer the scallions sprinkled at the end just before serving.

The assertive flavours of sweet, spicy, tangy, sour, and salty will be familiar, but paired with the salmon and caramelized under the broiler they become downright addictive. This is perfect alongside a quickly sauteed bunch of bok choy and steamed rice to soak up the delicious sauce.

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LIME-SOY BROILED SALMON

Author: Sandra Valvassori, Adapted from Bon Appetit

Servings 3 -6

Ingredients  

1x2x3x

• 2 garlic cloves minced
• 1 Tablespoon minced ginger
• Zest and juice of 1 large lime zest before juicing
• 1/4 cup soy sauce or gluten-free tamari
• 2 Tablespoons honey
• 1 teaspoonspoon olive oil
• 3-6 6- ounce skin-on center-cut salmon fillets
• 1-2 Fresno chiles thinly sliced
• 1 bunch scallions thinly sliced

Instructions 

• Whisk garlic, ginger, lime juice, soy sauce, and honey in a small bowl.
• Place salmon in a resealable plastic bag; add HALF of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.
• Preheat the broiler to high.
• Remove salmon from marinade, and pat skin (not top) with a paper towel to remove some of the marinade.
• Rub an oven-safe pan—I like cast iron—with the oil.
• Place salmon fillets on pan skin-side down.
• Broil until salmon is charred around edges, about 5 minutes (watch closely to keep from burning).
• Top salmon with chile and spoon some of the reserved marinade over the salmon.
• Broil for another 2 minutes or until the fish and chiles are looking nicely caramelized on top.
• Carefully transfer the pan to the stovetop and cook on med-high about 1 minute or until the skin is crisp - you can skip this step if desired.
• Sprinkle with scallions before serving.

Notes

The marinade is enough for up to 6 salmon fillets but I like making a little extra to drizzle over the salmon and sides once served.

If you have questions or concerns regarding where to buy salmon, if to buy farmed-raised or wild, or whether you should be buying/consuming it at all, you might find this article helpful;
http://www.epicurious.com/ingredients/how-to-buy-salmon-at-the-grocery-store-article

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